Sentences with phrase «lightly charred»

Give the pan a shake from side to side and cook for 15 to 20 minutes more, watching closely, until the chickpeas are lightly charred and golden.

Grill the portobello caps for 4 to 5 minutes per side, until lightly charred and tender.

Turn the cobs every 5 minutes for about 20 minutes, until lightly charred.

Add the tomatillos to the skillet and roast over medium - high heat, turning occasionally, until lightly charred in spots and softened.

Grill onion and bell pepper strips, covered with grill lid, over 400 ° to 450 ° (high) heat 7 to 10 minutes on each side or until lightly charred and tender.

Grill the fish, turning once, until opaque, 3 to 5 minutes per side (depending on thickness); grill the asparagus, turning occasionally, until lightly charred, 5 to 7 minutes.

Just pop the whole peppers under the broiler until they're lightly charred and let them cool for a few minutes.

Grill for 5 - 7 minutes, or until grill marks appear and zucchini has lightly charred.

Grill over moderately high heat, turning occasionally, until the pineapple is lightly charred and softened, about 8 minutes.

Grill shrimp and lemon pieces on the grates directly over medium - high heat, covered, 3 to 5 minutes or until shrimp are opaque and lemon pieces are lightly charred, turning once.

Grill zucchini and other veggies for a few minutes per side, until lightly charred.

Broil the tomatillos, jalapeno, garlic, and onion on the prepared baking sheet, turning once, until the tomatillos are lightly charred, 7 to 10 minutes.

After about 15 seconds when the edges are lightly charred, use tongs to flip the tortilla and heat on the opposite side until lightly charred.

Grill, rotating until lightly charred all over, you want them all still to have crunch.

The sauce components are lightly charred on the grill and the resulting sauce is smokey and flavorful.

Brush the aubergine slices with oil, season and griddle on both sides until soft and lightly charred — you'll need to do this in batches.

Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred.

Roast for 15 to 20 minutes, tossing once, until lightly charred.

Grill portobellos until lightly charred and tender, 5 to 6 minutes per side.

Grill the vegetables until lightly charred: 4 minutes per side for peppers and zucchini, 2 minutes per side for bread and romaine and 1 minute per side for tomatoes.

Allow the other vegetables to cook, turning, until they're tender and lightly charred (10 - 12 minutes).

Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred.

Grill on direct heat (over the flames), lid closed, on each side for about 6 to 9 minutes, or until tender - crisp when poked with a fork and lightly charred.

Fresh, lightly charred vegetables coated in a smoky, creamy chipotle sauce — absolutely addicting!

If you want it lightly charred, set the oven to broil and cook till the top starts getting charred spots, for about 30 seconds to a minute.

But we were so in love with the combination — lightly charred and slumped cherry tomatoes, sauteed zucchini, crunchy sweet corn, scallions and parmesan that I've become convinced it should be applied to everything this month from pasta to farro to omelets.

Grill, turning occasionally, until lightly charred and tender, 8 — 10 minutes.

oil total and grill until lightly charred, about 2 minutes per side.

Season steaks with salt and grill, turning occasionally, until lightly charred and an instant - read thermometer registers 130 ° for medium - rare, 8 — 10 minutes.

(Or broil bread halves, cut side up, until lightly charred, about 2 minutes.)

Grill onions directly on grate until lightly charred and softened, about 2 minutes per side.

Grill beets, turning occasionally, until lightly charred, about 5 minutes.

Grill tomatoes, onion, and chiles, turning occasionally, until lightly charred and fragrant, about 4 minutes for chiles and 6 — 8 minutes for tomatoes and onion.

($ 10 per person) How to Cook It: Grill steaks over medium - high, direct heat, turning several times until lightly charred and medium - rare and an instant - read thermometer registers 120 °.

Grill tomatillos and jalapeños, turning occasionally, until lightly charred and beginning to collapse, 8 — 10 minutes; transfer to a cutting board.

oil and cook, shaking pan often, until tomatoes are blistered and lightly charred, about 3 minutes.

Turn and grill until shells are lightly charred and meat is cooked through (tail meat will look opaque and be firm), about 3 minutes.

Grill over medium - high heat, turning often, until lightly charred and tender, about 5 minutes.

Grill, turning occasionally, until lightly charred and tender.

Grill steaks, turning occasionally, until lightly charred and cooked to desired doneness, 8 — 10 minutes for medium - rare.

Brush the cut side of each apricot half with oil and grill apricots, cut side down, until lightly charred and juices start to seep out of fruit, 6 — 8 minutes.

Grill lemon, turning often, until lightly charred in spots, about 2 minutes.

Grill until lightly charred in spots, about 30 seconds.

Grill pork chops, turning once, until lightly charred, about 2 minutes per side.

Grill until lightly charred on bottom, about 4 minutes.

Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5 — 10 minutes.

Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes.

Grill lettuce, cut side down, until lightly charred, about 2 minutes.

Remove pork from marinade, scraping off excess, and grill, turning occasionally, until fatty bits are lightly charred and pork is cooked through, about 4 minutes per side.

($ 5 per person) How to Cook It: Grill over medium - high, direct heat, turning once, until lightly charred and cooked through (about 2 minutes per side for medium - rare 1/4» - thick ribs.)